Smoky Eggplant Parmesan with Roasted Red Pepper Sauce

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
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Smoky Eggplant Parmesan with Roasted Red Pepper Sauce isn't just your average casserole. It's a delightful twist on the classic, bringing a smoky depth with a touch of sweetness and tang from the red pepper sauce. Perfect for a comforting meal any time of year!

Ingredients for Smoky Eggplant Parmesan with Roasted Red Pepper Sauce

Eggplants are the star, offering a meaty texture that absorbs flavors beautifully. The olive oil helps fry them to a perfect golden crisp. Adding a touch of smoked paprika enhances the smoky flavor, while salt and black pepper provide essential seasoning. The roasted red pepper sauce adds sweetness and depth. Mozzarella and Parmesan cheeses melt into a gooey, savory layer, while ricotta adds a creamy contrast.

The panko breadcrumbs ensure a crunchy coating, and the fresh basil and parsley offer a burst of freshness. The flour and eggs create a base for the breading to stick. Finally, milk helps the egg wash coat evenly.

Tips & Tricks

  • If your eggplants are still a bit bitter after salting, try soaking them in milk for 30 minutes before breading.
  • Using homemade roasted red pepper sauce can elevate the dish even more if you have the time.
  • Ensure the oil is hot enough before frying to avoid soggy eggplants.

Serving Suggestions

This dish pairs wonderfully with a simple green salad dressed with a tangy vinaigrette to balance the richness. Garlic bread is also an excellent choice to mop up the delicious sauce. For wine lovers, a light red like Pinot Noir complements the flavors beautifully.

Frequently Asked Questions

Can I make this dish ahead of time?
Yes, you can assemble it a day in advance and bake it just before serving.
What can I use instead of panko breadcrumbs?
Regular breadcrumbs or crushed cornflakes can work as an alternative.
How do I store leftovers?
Store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to keep the eggplant crispy.

Smoky Eggplant Parmesan with Roasted Red Pepper Sauce Recipe Walkthrough

First, get your oven preheating to 400°F (200°C). This ensures it’s hot and ready once your dish is assembled. Slice your eggplants into 1/4-inch rounds. Sprinkle them with salt and let them sit for 20 minutes. This draws out excess moisture, making them less soggy when cooked. Once the time's up, pat them dry with paper towels.

Prepare your breading station: in a small bowl, whisk together eggs and milk. In another bowl, mix flour, smoked paprika, salt, and black pepper. Dip each eggplant slice in the flour mix, then the egg mix, and finally coat with panko breadcrumbs.

Heat olive oil in a large skillet over medium heat. Fry the eggplant slices until golden brown, roughly 3 minutes per side, then transfer them to a paper towel-lined plate to drain excess oil.

Spread a thin layer of roasted red pepper sauce in your baking dish. Layer half of the fried eggplant slices over the sauce. Sprinkle half of the mozzarella, Parmesan, and dollop ricotta cheeses over this layer.

Add another layer of red pepper sauce, followed by the remaining eggplant slices and cheeses. Finish with the remaining sauce, and sprinkle with chopped basil and parsley.

Bake in the preheated oven for 25-30 minutes until the cheese is bubbly and golden brown. Let it rest for about 10 minutes to set before diving in. This makes slicing much easier and keeps everything nice and layered.

Why You'll Love This Recipe

  • Combines smoky, savory, and sweet flavors for a unique twist on a classic dish.
  • Crispy eggplant slices that hold their crunch even when baked.
  • Rich, creamy layers of cheese make it irresistibly gooey.
  • Simple ingredients with big flavor impact.

Ingredients

2 large eggplants (about 2 lbs)
1 tbsp olive oil
1/2 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
2 cups roasted red pepper sauce (store-bought or homemade)
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup panko breadcrumbs
1/4 cup fresh basil leaves, chopped
1/4 cup fresh parsley, chopped
1/2 cup all-purpose flour
2 large eggs
1/4 cup milk
1/2 cup ricotta cheese

Step-by-step Instructions

1. Preheat oven to 400°F (200°C).
2. Slice eggplants into 1/4-inch rounds, sprinkle with salt, and let sit for 20 minutes to draw out moisture. Pat dry with paper towels.
3. In a small bowl, whisk eggs and milk together. In another bowl, combine flour, smoked paprika, salt, and black pepper.
4. Dip eggplant slices in the flour mixture, then in the egg mixture, and finally coat with panko breadcrumbs.
5. Heat olive oil in a large skillet over medium heat and fry eggplant slices until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate.
6. In a baking dish, spread a thin layer of roasted red pepper sauce.
7. Layer half of the eggplant slices over the sauce, followed by half of the mozzarella, Parmesan, and ricotta cheeses.
8. Add another layer of red pepper sauce, followed by the remaining eggplant slices and remaining cheeses.
9. Top with remaining red pepper sauce, chopped basil, and parsley.
10. Bake in the preheated oven for 25-30 minutes until cheese is bubbly and golden brown.
11. Let rest for 10 minutes before serving.

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